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A metal baking pan filled with Boston Cream Pie Hawaiian rolls — soft golden sweet rolls sliced open to reveal a creamy vanilla custard filling, topped with glossy dark chocolate ganache and white sugar pearl sprinkles.

Boston Cream Pie Hawaiian Rolls

Soft and sweet Hawaiian rolls filled with a rich vanilla custard and topped with a glossy chocolate ganache. A simple dessert that offers classic bakery flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package Hawaiian rolls 12 count package
  • 1 box Vanilla pudding mix Instant pudding variety
  • 2 cups Whole milk Cold for setting the pudding
  • 1 cup Semi sweet chocolate chips For the ganache topping
  • ½ cup Heavy cream To melt the chocolate
  • 1 tablespoon Powdered sugar For garnish

Equipment

  • 2 Mixing bowls For pudding and ganache
  • 1 Piping bag Fitted with a round tip
  • 1 Wooden Skewer To hollow the bread
  • 1 Small saucepan To heat the cream
  • 1 Whisk To mix the glaze smoothly

Method
 

  1. Whisk the vanilla pudding mix and cold milk together in a bowl until completely smooth.
  2. Place the pudding in the refrigerator until it becomes very thick and fully set.
  3. Poke a small hole into the top center of each roll using a wooden skewer.
  4. Transfer the chilled custard into a piping bag and squeeze it gently inside each hollowed bread pocket.
  5. Heat the heavy cream in a saucepan until simmering, then pour it over the chocolate chips.
  6. Whisk the warm chocolate mixture until perfectly glossy and spread it generously over the filled bread.
  7. Dust the wet chocolate topping lightly with powdered sugar before serving.

Notes

Allow the chocolate ganache to cool and thicken slightly before spreading it over the rolls so it sets perfectly without sliding off.